Instructions

Put ½ cup oil in a pot. Add meat and fry it a little.Add salt, chili powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well. Dissolve maida in 1 cup of water, add this to the meat and bring to boil.Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.Add 5-6 glasses of water, cover and leave to tenderize on very low flame.When meat has softened, remove the bundle of spices and cook the curry to desired consistency.Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari. Also garnish with fresh ginger (Adrak) and green chilies.Serving: 3 to 4 persons.

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